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目的了解我国四城市中小学生高盐食品消费情况,探讨其影响因素,为制定中小学生营养教育策略、预防慢性病提供科学依据。方法采用分层随机整群抽样方法,对沈阳市、广州市、武汉市、成都市9613名中小学生及其家长进行问卷调查。采用Logistic回归模型分析不同营养知识水平、学段、性别、家庭收入、家长饮食行为等对中小学生消费高盐食品的影响。结果过去3个月,中小学生食用薯条/薯片、方便面、加工肉制品、盐焗坚果、果脯等≥1次/周的比例分别是31.4%、28.8%、46.1%、35.3%和27.0%。多因素Logistic回归分析显示,相对于对照组,城区、初中、知道钠元素影响健康、知道高盐食品、主动了解健康知识、使用营养标签选购食物、家长消费高盐食品对学生消费高盐食品影响的OR(95%CI)值分别为1.327(1.194~1.475)、1.409(1.249~1.589)、0.884(0.797~0.982)、0.816(0.697~0.956)、0.864(0.774~0.964)、0.845(0.765~0.933)、2.730(2.475~3.011),均是影响学生消费高盐食品的主要因素。结论我国四城市中小学生存在消费高盐食品的现象,应加强中小学生及其家长盐相关知识及行为的营养教育,引导中小学生形成低盐膳食习惯,预防慢性病的发生。
Objective To understand the consumption of high-salt foods among primary and secondary school students in four cities in China, and to explore the influencing factors, and to provide a scientific basis for formulating nutritional education strategies for primary and secondary school students and preventing chronic diseases. Methods A stratified random cluster sampling method was used to survey 9,613 primary and secondary school students and their parents in Shenyang, Guangzhou, Wuhan and Chengdu. Logistic regression model was used to analyze the influence of different nutritional knowledge levels, school segments, gender, family income and parents’ dietary behaviors on the consumption of high-salt foods by primary and secondary school students. Results In the past three months, the proportion of primary and secondary school students consuming food such as chips / chips, instant noodles, processed meat products, salted nuts and dried fruits were 31.4%, 28.8%, 46.1%, 35.3% and 27.0% respectively, . Logistic regression analysis showed that compared with the control group, urban areas and junior high schools, it was known that the sodium element affected the health, knew the high-salt food, took the initiative to understand the health knowledge, used the nutrition label to buy the food, and the parents consumed the high-salt food to consume the high salt food The OR (95% CI) values of influencing factors were 1.327 (1.194-1.475), 1.409 (1.249-1.589), 0.884 (0.797-0.982), 0.816 (0.697-0.956), 0.864 (0.774-0.964), 0.845 0.933) and 2.730 (2.475 ~ 3.011), all of which are the main factors affecting students’ consumption of high salt foods. Conclusion Primary and high school students in four cities of our country are experiencing the phenomenon of consumption of high-salt foods. Nutritional education should be strengthened for salt-related knowledge and behavior of primary and middle school students and their parents to guide primary and high school students to form low-salt dietary habits and prevent the occurrence of chronic diseases.